Methi leaves or Fenugreek leaves are an essential ingredient in Persian as well as Indian and Pakistani cooking. Fresh leaves are always preferable in the former, while in the latter 2. The dried version, also known as Kasuri Methi, is less used.

The leaves have an earthy, grassy and slightly sweet aroma and are a touch bitter to the taste. Thus, it is intensified upon drying. When cooked, the bitterness becomes less obvious and blends in with everything else.

The fenugreek herb is basically in the form of seeds and works as an effective nutritional supplement. Due to the numerous health benefits provided by this herb, people have used this herb for ages.

In South Asian cooking, the leaves, both fresh and dried, are used to flavour curries, dals, rotis and all sort of vegetarian dishes. The fresh leaves, known as Shanbalileh in Farsi (Persian language), are also an essential ingredient in Persian cooking. We also use them to flavour stews, make soups and salads.